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Suggest a better descriptionSift flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center. In a small bowl blend together the egg, milk and salad oil. Beat with a whisk or rotary beater until smooth. Slowly heat griddle. Grease it lightly if necessary. Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle). Add liquid ingredients all at once to the flour mixture. Beat with a rotary beater until smooth. Pour batter by the 1/4 cupful onto the griddle. Dont crowd pancakes, or they will be difficult to turn. Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown. (The top will start to stop looking shiny.) Turn pancakes only once. Serve immediately with plenty of butter and syrup. Yield: 12 4-inch pancakes.
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Serving Size: 1 Pancake (33g) | ||
Recipe Makes: 12 Pancakes | ||
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Calories: 109 | ||
Calories from Fat: 23 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 93.9mg | 3 % | |
Potassium 32.2mg | 1 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 19.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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